Who doesn’t like crispy crunchy chicken? Now what about crispy crunch chicken thats baked, not fried and cooked on a sheet pan with potatoes and veggies! Dinner done!
Sheet Pan Dinners! Brilliant no? Well I thought so. Starting with my post of Sheet Pan Fajitas . I thought I finally found a recipe collection that hadn’t been thought of yet. This world of Pinterest makes it so hard to be unique! Just to double check, I googled it and of course Martha, as in “The Martha” has a Sheet Pan Supper cook book. Jeesh, is there an idea out there that has not been taken? What’s a food blogger gotta do to come up with something original? The good news is the idea hasn’t been completely exploited (yet) so I’ll preserver knowing I am on the cusp of being original.
The trick..if there really is one. Is to have your chicken, veggies and potatoes all cook at the same time.
A few tricks to a perfect Crispy Chicken Sheet Pan Dinner
Trim your chicken so it is in mostly uniform pieces. Keep the broccoli in large florets so they don’t cook too fast and quarter the potatoes so they cook faster. If you find your broccoli is roasting a bit too fast for your taste…just pluck them off the cookie sheet and keep them warm. Personally I like my veggies well roasted but you may be more of a crisp tender kinda person.
There are so many ways to change this up. Switch out yukon’s for sweet potatoes and chicken breasts for chicken thighs…the combinations are endless!
I’ve got some other sheet pan recipes coming up real soon if Martha doesn’t pinch them from me first! Dang that women is everywhere!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Crispy Chicken Sheet Pan Dinner
Ingredients
- 6 boneless chicken thighs - rinsed and patted dry
- 3 cups large broccoli florets
- 4 medium Yukon Gold potatoes - scrubbed and quartered red potatoes wil work as well
- 3 tablespoons butter - melted
- 1/4 cup Dijon mustard
- 1 cup Panko crumbs
- 2 cloves garlic finely minced
- Olive oil
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees
- Line large baking sheet with foil for easy clean up.
- Mix melted butter and dijon in medium size bowl for dredging chicken.
- Pour Panko crumbs onto a separate plate for dipping chicken.
- Dip chicken thighs into mustard/butter mixture and press into Panko crumbs.
- Place on one half of sheet pan.
- Now place broccoli florets and potatoes on second half of sheet pan.
- Sprinkle potatoes and broccoli with chopped garlic, salt pepper and about 2 tablespoons of olive oil and toss. Arrange evenly over pan.
- Bake for 30-35 minutes unit chicken is cooked through, potatoes are crispy and broccoli is cooked tender with just a hint of brown not the edges.
Nutrition
Dianne says
This is soooo good! I halved small Yukon golds and tucked them cut side down right in with the chicken. The juices from the chicken made the potato edges crispy and golden and fluffy inside. Fantastic recipe and super simple. Lots of different veggies, carrots, Brussels, etc would work well in future renditions. A keeper!
Charna Wiese says
It’s getting to then point where I just turn to your site when I am getting ready to prepare dinner! I cut up a butternut squash to go along with this recipe. Love love LOVE sheet pan dinners! And… So does everyone in my big hungry family !
Kathi Kirk says
I am printing and framing your comment! Thanks for taking a minute to write…made my day!
Charna Wiese says
Yay! Sorry I have a typo in it! Haha!
Pat says
This is a great recipe for an easy dinner night! Just what I need for tonight! Thanks for sharing 🙂
Adri says
Brilliant! I have made chicken this way for years, but never once did I think of baking the veg right along with the chicken. What a terrific idea!
Kathi Kirk says
Adri you always leave the sweetest comments and I appreciate them!
Take care!
Kathi